马钱子不同炮制品急性毒性实验研究  

Experimental Study on Acute Toxicity of Semen Strychni and its Processed Products

作　　者：龚千锋[1] 周道根[1] 张的凤[1] 陈泣[1] 

机构地区：[1]江西中医学院,南昌330004

出　　处：《江西中医学院学报》2007年第3期47-48,共2页Journal of Jiangxi College of Traditional Chinese Medicine

基　　金：江西省科技攻关项目(No.2003245)

摘　　要：目的:探讨马钱子炮制减毒原理,优选炮制工艺。方法:对马钱子生品及各炮制品进行急性毒性实验研究,实验数据用改良寇氏法计算LD50。结果:炮制品较生品LD50都有所增大,醋制马钱子LD50最大,其炮制工艺简便可控。结论:炮制可降低马钱子的毒性,不同炮制方法的减毒作用有差异,通过比较研究有利于实现饮片规范化、标准化。Objective：Searches the principle of the processing method, and finds out the best processed products of Semen Strychni. Method： Apply experknental method of acute toxicity, spastics of LD50 by koushi. Result： the processed products of Semen Strychni value of LD50 are increased, the Semen Strychni processed product with vinegar value of LD50 is maximum,and the processing method is easy. Conclusion：Processed Products of Semen Strychni is lower toxicity than its crude drug, the study is useful to build up the standardization of Chinese herb slices.

关 键 词：马钱子 急性毒性 炮制 饮片 

分 类 号：R285.5[医药卫生—中药学]